Patra Katori Chaat

Name: Patra Katori Chaat
Cuisine: Indian
Ingredients: 4 large colocassia leaves, trimmed and washed; 2 cups gram flour (besan); ½ cup rice flour; 1 tbsp coarsely crushed coriander seeds; 2 tsps coarsely crushed cumin seeds; 1 tsp crushed black peppercorns; 1 tsp garam masala powder; ½ tsp carom seeds (ajwain); 1 tbsp white sesame seeds; ½ tsp asafoetida (hing); 1 tbsp ginger- green chilli paste; 2 tbsps grated jaggery; 2 tbsps tamarind pulp; ½ tsp turmeric powder; 1½ tsps + a pinch of red chilli powder + to sprinkle; Salt to taste; Oil for deep frying; 1 medium potato, boiled peeled and cut into ½ inch pieces; 2 tbsps boiled green gram sprouts; 2 tbsps chopped onions; 1 tbsp chopped tomato; 2 tbsps soaked and drained salted boondi; 1 tbsp chopped fresh coriander leaves + to sprinkle; ½ tsp chaat masala; ½ tsp roasted cumin powder; Black salt to taste; Green chutney to drizzle; Date and tamarind chutney to drizzle; Sweetened yogurt to drizzle; Roasted cumin powder to sprinkle

Interactive experience

Products and recipes

Patra Katori Chaat — Interactive video experience

Bet you haven’t had this yet !! Patra made into a katori and stuffed with a spicy potato and sprouts filling. Truly a chaat for the rainy season

Ingredients

4 large colocassia leaves, trimmed and washed
2 cups gram flour (besan)
½ cup rice flour
1 tbsp coarsely crushed coriander seeds
2 tsps coarsely crushed cumin seeds
1 tsp crushed black peppercorns
1 tsp garam masala powder
½ tsp carom seeds (ajwain)
1 tbsp white sesame seeds
½ tsp asafoetida (hing)
1 tbsp ginger- green chilli paste
2 tbsps grated jaggery
2 tbsps tamarind pulp
½ tsp turmeric powder
1½ tsps + a pinch of red chilli powder + to sprinkle
Salt to taste
Oil for deep frying
1 medium potato, boiled peeled and cut into ½ inch pieces
2 tbsps boiled green gram sprouts
2 tbsps chopped onions
1 tbsp chopped tomato
2 tbsps soaked and drained salted boondi
1 tbsp chopped fresh coriander leaves + to sprinkle
½ tsp chaat masala
½ tsp roasted cumin powder
Black salt to taste
Green chutney to drizzle
Date and tamarind chutney to drizzle
Sweetened yogurt to drizzle
Roasted cumin powder to sprinkle
Nylon sev to sprinkle
Fresh pomegranate pearls for garnish

Method

Place 1 colocassia leaf, shiny side facing downwards on the worktop and apply the prepared paste evenly. Place 1 leaf overlapping the first one and apply the paste evenly. Repeat the process 1 more time and finally keep the last leaf in the centre, shiny side facing upwards and apply the paste on top.
Place 3 colocassia leaves overlapping each other and place 1 leaf in the centre.
Fold the edges and roll tightly to form a large cylinder.
Cut into medium thick slices. Press the layers downwards to shape it like a katori.
Heat sufficient oil in a kadai. Deep fry the prepared katoris till golden brown and crisp. Drain on absorbent paper and set aside.
For stuffing, take potatoes in a bowl. Add sprouts, onion, tomato, boondi, coriander, chaat masala, roasted cumin powder, black salt and remaining red chilli powder and mix well.
Arrange the fried katoris on a serving plate and stuff the prepared potato stuffing.
Drizzle green chutney, date and tamarind chutney and sweetened yogurt on top.
Sprinkle roasted cumin powder, red chilli powder and nylon sev on top.
Sprinkle pomegranate pearls and coriander leaves on top and serve.